Baked Conchiglie with Mozzarella & Pecorino
A comforting baked pasta dish featuring shell-shaped conchiglie tossed with zucchini, Middle Eastern spices, and a smoky tomato-ketchup sauce, all topped with melted mozzarella and pecorino cheese.
Ingredients
- 1 unit yellow onion (snipped or finely chopped)
- 3 units garlic cloves (pressed or finely chopped)
- 1 unit zucchini (diced or sliced into half-moons)
- 0.2 oz Middle Eastern spice mix
- 9.5 oz conchiglie pasta
- 4.4 oz fresh mozzarella (torn into small pieces)
- 13.8 oz canned tomato cubes (drained)
- 3.2 oz tomato purée (passata)
- 2.1 oz Smoky tomato ketchup
- 0.7 oz grated pecorino cheese
- 0.5 oz fresh basil (leaves picked, half coarsely chopped)
- olive oil
- salt and pepper
Instructions
- Preheat the oven to 430°F. Bring a large pot of salted water to a boil for the conchiglie. Cook the pasta for 14-16 minutes until al dente. Drain the pasta and let it steam-dry briefly.
- Meanwhile, finely chop the yellow onion and press or finely chop the garlic. Cut the zucchini into small cubes or half-moons. Heat a splash of olive oil in a pan over medium-high heat. Sauté the onion and garlic for 2 minutes. Add the zucchini and Middle Eastern spice mix and cook for 4 more minutes.
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